Coconut Apricot Oat Cookies
Indulge in the delightful fusion of tropical flavors with these chewy, sweet cookies made with oats, apricots, and coconut.
Ingredients
Wet Ingredients
- 113 g melted unsalted butter Essential for soft, chewy texture
- 150 g packed light brown sugar
- 75 g mild-flavored honey Natural sweetener
- 1 tbsp water
Dry Ingredients
- 0.5 tsp baking soda For slight rise
- 0.5 tsp ground cinnamon Adds warmth and spice
- 0.5 tsp fine sea salt
- 160 g all-purpose flour
- 50 g rolled oats Provides chewiness and fiber
- 45 g finely shredded unsweetened coconut
- 50 g dried apricots, chopped into small pieces Adds tartness and sweetness
- 50 g pepitas (pumpkin seeds) For crunch and nutrition
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, honey, and water until smooth.
- Mix in the baking soda, cinnamon, and salt.
- Gently fold in the flour, oats, shredded coconut, chopped apricots, and pepitas until the dough comes together.
- Scoop portions of dough using about 1½ tablespoons each and arrange 22 cookies across the prepared trays.
Baking
- Bake for 14–16 minutes, rotating trays halfway through, until cookies are golden brown around the edges.
- Allow cookies to cool on the trays before transferring to an airtight container.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate or freeze them.